The First Bite That Hooked Me
The smell hit me first—garlic, ginger, and soy sauce sizzling in the pan. Then came the sticky glaze clinging to crispy pork and bright veggies. One bite, and I was sold. The sweet-salty sauce with a kick of heat made my taste buds dance. Ever wondered how you could turn a simple stir fry into something unforgettable? This dish does it with bold flavors and crunchy textures. Try it once, and you’ll crave it weekly. What’s your go-to comfort food? Share below!My Stir-Fry Disaster Turned Win
My first try was messy. I burned the garlic, and the sauce turned lumpy. But the pork? Perfectly crispy. I learned to whisk the cornstarch slurry slowly. Home cooking teaches patience—and that even “flops” can taste great. Now, I double the sauce for extra drizzle. Who else loves a saucy stir fry? Vote: thick or thin sauce?Why This Dish Works
– The pork’s crisp edges soak up the glossy, sweet-spicy sauce. – Fresh ginger and red pepper flakes add warmth without overpowering. Which flavor combo surprises you most? Is it the brown sugar with soy or the sesame oil finish? Tell me your pick!A Quick Trip to Its Roots
This dish nods to Chinese-American stir-fry traditions. It balances sweet, salty, and spicy—a crowd-pleaser since the 1950s. *Did you know rice wine tenderizes meat while adding depth?* The veggies stay crisp for contrast. Perfect for busy weeknights. What’s your favorite stir-fry add-in? Mine’s extra bell peppers!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Boneless pork chops or pork tenderloin | 12 ounces | cut into 1-inch cubes |
| Flour | 1 tablespoon | |
| Fine sea salt | ½ teaspoon | |
| Freshly ground black pepper | ½ teaspoon | |
| Vegetable oil | 2 tablespoons | divided |
| Broccoli florets | 1 cup | |
| Carrots | 1 cup | sliced (cut on diagonal) |
| White onion | 1 cup | thinly sliced |
| Red or orange bell pepper | 1 cup | thinly sliced |
| Scallions and sesame seeds | As needed | for garnish |
| Vegetable or canola oil | 1 tablespoon | |
| Fresh garlic | 2-3 tablespoons | minced or pressed |
| Fresh ginger | 1 tablespoon | grated or minced |
| Crushed red pepper flakes | 1 teaspoon | |
| Low sodium soy sauce | ½ cup | |
| Low sodium chicken broth or vegetable broth | ½ cup | |
| Rice wine | ⅓ cup | |
| Light brown sugar | 3 tablespoons | |
| Sesame oil | 1 teaspoon | |
| Water | ½ cup | |
| Cornstarch | 2 heaping tablespoons |
How to Make Sticky Pork Stir Fry with Crisp Veggies
Step 1 Heat oil in a pan. Add garlic, ginger, and red pepper flakes. Cook until it smells good. Don’t let it burn.
Step 2 Stir in soy sauce, broth, rice wine, sugar, and sesame oil. Keep it low heat. Mix until sugar melts.
Step 3 Whisk water and cornstarch in a bowl. Pour into the sauce. Stir until thick and shiny. Set aside.
Step 4 Toss pork with flour, salt, and pepper. Heat oil in a skillet. Cook pork until browned. Remove it.
Step 5 Add veggies to the skillet. Cook broccoli first, then carrots, then onions and peppers. Keep them crisp.
Step 6 Return pork to the pan. Pour sauce over everything. Stir well. Serve hot over rice or noodles. (Hard-learned tip: Don’t crowd the pan. Cook pork in batches if needed.) What’s your favorite veggie to add to stir fry? Share below! Cook Time: 25 minutes Total Time: 40 minutes Yield: 4 servings Category: Dinner, Asian
3 Fun Twists on This Stir Fry
Spicy Kick Double the red pepper flakes. Add a spoon of sriracha. Perfect for heat lovers.
Veggie Delight Skip the pork. Use tofu or extra mushrooms. Just as tasty and filling.
Sweet & Tangy Swap brown sugar for honey. Add a splash of pineapple juice. Tropical vibes! Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with steamed jasmine rice or crispy noodles. Top with extra scallions and sesame seeds. Pair with iced green tea or a cold lager. Both cut through the rich flavors. Which would you choose tonight? Let me know!
Storing and Reheating Your Stir Fry
Keep leftovers in an airtight container for 3 days in the fridge. Freeze for up to 2 months—thaw overnight before reheating. Warm in a skillet over medium heat with a splash of broth to revive the sauce. *Fun fact*: The flavors deepen overnight! Batch-cook the sauce and veggies separately for quick weeknight meals. Who else loves a make-ahead hack?Stir Fry Troubleshooting
Sauce too thin? Simmer longer or add a cornstarch slurry (1 tsp starch + 1 tbsp water). Pork tough? Cut smaller or marinate 30 minutes in soy sauce. Veggies soggy? Crank the heat and stir less. Why this matters: High heat keeps veggies crisp. Share your fix in the comments—what’s your stir-fry secret?Your Stir Fry Questions Answered
Q: Can I make this gluten-free?
A: Swap soy sauce for tamari and check broth labels.
Q: How far ahead can I prep?
A: Chop veggies 2 days early; store them damp in the fridge.
Q: Pork swaps?
A: Try chicken, shrimp, or tofu—adjust cook time as needed.
Q: Doubling the recipe?
A: Use two skillets to avoid overcrowding.
Q: Rice wine substitute?
A: Dry sherry or apple juice work in a pinch.
Let’s Keep Cooking Together
This dish is a weeknight hero in my house. Why this matters: Quick meals shouldn’t skimp on flavor. Tag @SpoonSway on Pinterest with your creations—I’d love to see your twist! Happy cooking! —Sarah Cooper.
Sticky Pork Stir Fry with Crisp Veggies
Description
Experience the delightful contrast of textures and flavors with this Sticky Pork Stir Fry with Crisp Veggies, featuring tender pork, crisp vegetables, and a glossy sauce.
Ingredients
Instructions
- Heat 1 tablespoon vegetable or canola oil in a medium saucepan over medium heat. When hot, add 2-3 tablespoons fresh garlic, 1 tablespoon fresh ginger, and 1 teaspoon crushed red pepper flakes. Cook until fragrant but before browning.
- Stir in ½ cup low sodium soy sauce, ½ cup low sodium chicken broth or vegetable broth, ⅓ cup rice wine, 3 tablespoons light brown sugar, and 1 teaspoon sesame oil until sugar dissolves. Reduce to low heat.
- In a small bowl, whisk together ½ cup water and 2 heaping tablespoons cornstarch, then add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
- Remove from heat until ready to add to the pork stir fry.
- In a medium mixing bowl, toss 12 ounces cubed pork with 1 tablespoon flour, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove pork from flour, tap off excess, and add to the skillet.
- Cook pork until all sides are lightly browned, about 6-7 minutes. Remove to a plate using a slotted spoon.
- If skillet is dry, add an additional 1-2 teaspoons of oil, then add 1 cup broccoli florets, cooking for 2 minutes before adding 1 cup sliced carrots and cooking for another 2 minutes. Lastly, add 1 cup sliced white onion and 1 cup sliced bell pepper, cooking for 2 more minutes.
- Return pork to the pan and pour stir fry sauce over the mixture.
- Serve over white rice, fried rice, or noodles. Top with chopped scallions or sesame seeds.
Notes
- For extra spice, adjust the crushed red pepper flakes to taste.
Pork, Stir Fry, Vegetables, Asian, Dinner